European and American cuisine

Mushroom Sauce, No. 2. — Chop fine Vt pint of well-cleaned fresh mushrooms ; put them in a small saucepan with 2 ounces of butter; let them simmer 10 minutes; dust over 1 tablespoonfal flour ; add 1 pint boiling water, with Yg teaspoonful beef extract ; season with salt and pepper ; boil 5 minutes, add Yt tablespoonfal lemon juice, and serve. German Cherry Sauce. — Wash Yt pound dried sour cherries ; place them in a saucepan ; cover with 1 quart of cold water ; add a small piece of cinnamon, the thin peel of Yt lemon, a thin slice of stale bread, and boil slowly 1 hour ; then press it through a sieve into a clean saucepan ; add Yt pint of red wine, 3 Yt tablespoonf uls sugar ; return the saucepan to the fire and reduce by boiling to ly^ pint ; add Yt cupful preserved cherries, and serve with game. English Gooseberry Sauce.— Clean and wash Yt pound of gooseberries, place them in a saucepan, cover with boiling water, cook 3 minutes; drain off the water and press the gooseberries SAUCEa 97 through a sieve ; add them to Yt pint of butter sauce ; Serve with boiled fish. Cumberland Sauce. — Pare off very thin the peel from a green orange, cut it into fine strips like straws (julienne) ; place them in a small saucepan ; cover with boiling water and cook 15 minutes, changing the water 3 times during that time ; then drain in a sieve, add slowly to Yt cup of currant jelly Ys pint Bordeaux wine, the juice of the peeled orange, and the fine-cut and boiled peel ; also 1 teaspoonful English mixed mustard and Y4 teaspoonful Cayenne pepper ; serve with game. Sauce h la Polltaine. — Pour Yt pint Port or Madeira wine in a saucepan ; add 1 fine-chopped white onion, 1 ounce fine-cut lean ham, 6 coarsely crushed black peppers, 1 bay leaf, 1 blade of mace, a small sprig of thyme, 2 sprigs of parsley ; cover and boil till reduced to one half ; then strain through a napkin, and add 1 teaspoonful sugar. Place in a small saucepan 1 tablespoonfnl butter, add 1 tablespoonful flour, stir and cook a few minutes ; then add 1 Yt cup boiling water, 1 teaspoonful beef extract, Yf teaspoonful salt, Yt cupful canned tomatoes, and a small bouquet; cook 10 minutes; then strain; add the above wine essence; season with 1 tablespoonfnl anchovy butter, a little Cayenne pepper, and serve. Sauce k la Financldre. — Melt 1 ounce butter in a small saucepan ; add 1 fine-chopped onion, 1 ounce fine-cut bam, 3 chopped mushrooms, 2 cloves, 6 coarsely pounded peppers, 1 blade of mace ; cook 5 minutes ; then add Yt pint Rhine wine ; cover and cook till reduced to one third. Melt in another saucepan 1 tablespoonfnl butter ; add 1 tablespoonfnl flour ; stir and cook 2 minutes ; add lYt cup of boiling water, 1 teaspoonful beef extract, Yt teaspoonful salt, and a small bouquet; cook 10 minutes; add the above wine preparation, cook 3 minutes ; then strain ; boil 2 tablespoonfnls fine-sliced truffles for 10 minutes in a little wine, then add it to the sauce and serve. Madeira Sauce. — Place a small saucepan with 1 tablespoonfnl butter over the fire ; add 1 tablespoonfnl fine- cut onion, the same of 98 SAUCEa